Eggplant Rice

By: Subhadra Burugula

Eggplant Rice
Easy one pot Rice dish with eggplant to make on a busy weeknight dinner. Simple, tasty and easy to make.
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
3-4 servings, 30-60 min, cashews, contributed, cook 25 min, coriander powder, cumin seeds, curry leaves, dairy free, easy, eggplant, garam masala, ghee or oil, ginger-garlic paste, gluten free, green chili, indian, main course, onion, plant-based, prep 10 min, pressure cook, red chili powder, rice, salt, sauté, tomatoes, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
3-4 servings
Ingredients
  • 2-3 tbsp ghee or oil
  • 2 tbsp cashews
  • 1 sprig curry leaves
  • 1/4 cup onion
  • 2 green chili
  • 1 tbsp Ginger-Garlic paste
  • 2 tomatoes
  • 1 1/2 cups Eggplant
  • 2 cups rice
  • 4 cups Water
  • 2 tsp cumin seeds
  • 1 1/2 tbsp coriander powder
  • 2 tsp garam masala
  • salt
  • red chili powder
Instructions
  • Put the instant pot on saute mode high and add ghee. Once the ghee is hot add cumin seeds, curry leaves and cashews , fry well till cashews turn golden .
  • Add onion and green chili and saute well for 2 to 3 minutes. Add ginger garlic paste and fry till raw smell goes away (approx. 2 minutes)
  • Now add eggplant pieces and fry for 3 minutes, then add tomatoes and fry till mushy.
  • Add coriander powder, garam masala, Red chili powder,salt and mix well. Fry for 2 minutes. Add rice and water , mix.
  • Turn off saute mode, put the lid , vent to sealing position.
  • Push the rice button and natural pressure release(NPR). (also can use manual 4 minute high and NPR). Garnish with Cilantro if desired.
Notes
  • I used Basmati Rice but any rice can be used. Cooking time may vary depending on the type of rice used.
    Vegans use Oil instead of ghee.
    5.5 ounces rice cup is used for measurement
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